Steamed Ginger & Shallot Coffin Bay Oysters

Ingredients

2 Dozen Coffin Bay Oysters

1 knob Ginger (2cm) finely julienned

2 Spring onions, finely sliced

½ bunch Coriander, roughly chopped

2 tbls Shaoxing (Chinese cooking wine)

1 tbls light soy

1 tsp white sugar

2 tbls water

1 tbls Sesame oil

Method

To make the sauce, in a small saucepan add the Chinese cooking wine, light soy, white sugar water and sesame oil. Bring to the boil, reduce the heat and simmer for 2 minutes, set aside.

Place the oysters in a bamboo steamer, top with the finely sliced ginger and half of the spring onions. Add a teaspoon of the sauce to each oyster. Steam over boiling water for 3 minutes.

To serve, place the oysters on plates, a serving platter or leave in the bamboo steamer basket and garnish with the remaining spring onions and coriander. Serve the remaining sauce with the oysters.

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